Directions

In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.

Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.Yield: 6 servings.

Originally published as Stir-Fried Chicken and Noodles in Light & Tasty
April/May 2002, p14

In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.

Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.Yield: 6 servings.

Originally published as Stir-Fried Chicken and Noodles in Light & Tasty
April/May 2002, p14

Reviews forStir-Fried Chicken and Noodles

My Review

Your comments will be visible in reviews section once moderator will approve.

Any changes to your rating or review will appear where you originally posted your review

FalseFalse

Sort By :

Average Rating

MY REVIEW

ImPat57 User ID: 7864945259788

Reviewed Jan. 16, 2017

"The DH and I made this using a different mix of vegies - carrot, cauliflower florets, brocollini florets, shredded spinach, shredded bok choy leaves, snow peas and spring/green onion all up about 6 cups of vegies and used fresh home made pasta (angel air) and we thoroughly enjoyed and look forward to making again but will cut back on the soy and add some honey and fresh chilli. Thanks for great recipe and oh we had 2 serves left over which I have frozen for the DH when he is on night shift and he is looking forward to see how the recipe reheats in the microwave."

MY REVIEW

bradel User ID: 6466677131883

Reviewed Aug. 6, 2013

"This is an easy and healthy recipe. I followed the recipe, except I added more garlic and mushrooms. Enjoyed it and will make again."

MY REVIEW

Helem User ID: 3356086131881

Reviewed Jun. 26, 2013

"Delicious!"

MY REVIEW

Susan9473 User ID: 5248183103021

Reviewed Feb. 9, 2013

"Turned out great! I was worried there wasn't enough sauce, but it was fine."

MY REVIEW

waynerogerson User ID: 461186434537

Reviewed Nov. 17, 2012

"Takes alittle time to prepare but well worth it. Very light & tasty."

MY REVIEW

stressin User ID: 4404046204802

Reviewed Oct. 15, 2011

"I only had low sodium beef broth on hand and using this resulted in a more intense color and flavor--very close to Chinese restaurant lo mein. I love this recipe because I can adjust the vegetable content."

MY REVIEW

AlenaE User ID: 334258977186

Reviewed Jul. 20, 2011

"I have made this recipe many times. Even my kids love it and it's got lots of great veggies. We don't care for the snow peas so I just add a little more of everything else."

MY REVIEW

JessicaBader User ID: 128569159945

Reviewed Feb. 8, 2010

"Love this recipe and would definately make again. The whole family love it."